Bacon and Mushroom Tagliatelle

Ingredients

• 500g tagliatelle pasta
• 200g pack of bacon pieces (or cut up bacon strips)
• 400g punnet mixed mushrooms (basically a mix of button and brown mushrooms)
• 250ml whipping cream
• 2 cloves garlic, peeled and crushed (or 2 teaspoons of that 100% crushed garlic tub in your fridge)
• olive oil
• 20g of butter
• teaspoon of italian herbs
• splash of white wine
• sea salt
• freshly ground black pepper
• 1 cup of grated cheddar cheese

Instructions

1. Get a large frying pan and fry the bacon pieces in a tablespoon of olive oil until crisp.
2. Push crispy bacon to the outer edges of the pan and melt the butter in the centre.
3. Add the garlic and fry for a minute, and then add the mushrooms (that you have already chopped up and rinsed off).

4. Fry for a few minutes, adding the italian herbs and 2 'grinds' of sea salt and black pepper. Throw in a splash of white wine.
5. Cook for about 3 minutes and then add the cream. Once it's warm (be careful not to boil it) add a half a cup of cheese and turn off the heat.
6. Stir occasionally while the cheese melts into the sauce.
7. Then cook your Tagliatelle (if you're superwoman feel free to make it from scratch, for the rest of us a packet of pasta will do just fine) in a pot of boiling water, with a pinch of salt and splash of olive oil in. Cook for about 8 min or until 'al dente' or according to packet instructions. I like to stir and shake the tagliatelle with the 'pasta spoon fork' (as I call it) so none of them are stuck together when they cook. Once cooked put the pasta in a colander and rinse it off (this keeps it from getting 'icky'), then add a bit of olive oil and give it a good stir.
8. Mix the sauce and the pasta together in a large serving bowl. Season with sea salt and black pepper to taste. Serve with a side bowl of grated cheese so the family can sprinkle it on their amazing tagliatelle as needed/wanted.